Get Your Derby On: Kentucky Hot Brown

We're celebrating Derby Week; so far we've covered Country Ham Biscuits and Derby Pie. Today is all about the Kentucky Hot Brown. Go ahead and get your Beavis laugh out, because Hot Brown is a food, not something you find on Urban Dictionary. Hot Brown is a food--the perfect Derby food--and it is delish.

The Kentucky Hot Brown was born at Louisville's famous Brown Hotel. The Brown is ridiculously classy; I recommend it the next time you're in the 'Ville. If you've never been to Louisville (which, by the way, is pronounced LUHVUL--one syllable), you should go; it's a beautiful, vibrant city.

A Kentucky Hot Brown is an open-faced sandwich with turkey and bacon covered in a rich cream and cheese sauce. How can you not love it? BACON PLUS CHEESE ALWAYS EQUALS DELISH.

The Brown Hotel's Famous Recipe is listed at the end of this post. If you are like me and all, "LOL, like I have time to cook," try the Hot Brown on the menu at Baumhower's. Theirs is called the "Hot Bama Brown" and has nixed many a homesick craving for yours truly. Make some, buy some: either way, you gotta have Kentucky Hot Brown on Derby Day!

The Legendary Hot Brown Recipe (copyright Brown Hotel, Louisville, KY)

 Ingredients (Makes Two Hot Browns):

•  2 oz. Whole Butter
• 2 oz. All Purpose Flour
• 16 oz. Heavy Cream
• 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
• Salt & Pepper to Taste
• 14 oz. Sliced Roasted Turkey Breast
• 2 Slices of Texas Toast (Crust Trimmed)
• 4 slices of Crispy Bacon
• 2 Roma Tomatoes, Sliced in Half
• Paprika
• Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

 For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.